Effects of particle size on the properties of whole-grain soft wheat ﬂour and its cracker baking performance

Wang, Naifu; Hou, Gary G.; Kweon, Meera; Lee, Bon

doi:10.1016/j.jcs.2016.03.010

Cited by 53 publications

(32 citation statements)

References 22 publications

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“…An earlier study showed that medium particle size flour fractions separated by sieving had better baking quality, but another study showed that fine particle size flour fractions separated by air classification had better baking quality due to the higher protein content in these fractions (Choi & Baik, , Sakhare, Inamdar, Soumya, Indrani, & Rao, ). Wang, Hou, Kweon, and Lee () also found that flours with the same level of proteins but different particle sizes showed different baking results.…”

Section: Introductionmentioning

confidence: 97%

Effects of particle size on the quality attributes of wheat flour made by the milling process

Wang

et al. 2019

Cereal Chem

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Background and objectives The particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated. Findings Wheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size. Conclusions The results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size. Significance and novelty The result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.

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Section: Introductionmentioning

confidence: 97%

Effects of particle size on the quality attributes of wheat flour made by the milling process

Wang

et al. 2019

Cereal Chem

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“…Whole grain wheat flour (WGWF) is an important raw material for the whole grain product industry, although it presents technological challenges, ranging from grain milling to food production. Many studies have evaluated the use of WGWF with a focus on the final product characteristics; however, limited information exists on the structural behavior of the dough.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

et al. 2019

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BACKGROUND: Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF. RESULTS: Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration. CONCLUSION:The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg −1 ) in samples with a particle size of 158 m can be used to improve dough characteristics.

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“…Particle size can affect the processing properties and end‐use quality of food products containing WWF. For example, reduction of WWF particle size increased the extensibility and maximum resistance to extension in dough and decreased appearance of bran specks . Nevertheless, fine bran particles in WWF can decrease mixograph dough mixing time and water retention capacity during mixing .…”

Section: Introductionmentioning

confidence: 99%

Laboratory‐scale milling of whole‐durum flour quality: effect of mill configuration and seed conditioning

Deng

Manthey

2017

J Sci Food Agric

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Effects of particle size on the properties of whole-grain soft wheat ﬂour and its cracker baking performance

Cited by 53 publications

References 22 publications

Effects of particle size on the quality attributes of wheat flour made by the milling process

Effects of particle size on the quality attributes of wheat flour made by the milling process

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

Laboratory‐scale milling of whole‐durum flour quality: effect of mill configuration and seed conditioning

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